Foodgasms

[rosco rathbone]

Finally going to nut up and try to make roti tonight. I got my atta flour. I don't have a tawa (cast iron Indian bread griddle) but I'm just using my skillet.

With it I am going to make Trini-style curried chicken (what makes it Trini is "green seasoning" marinade which has culantro, parsley, fresh thyme and cilantro). I've made that before, it's great, but I ate it with rice and missed soaking up the gravy with a flatbread, the way you would at a roti shop.

So we'll see.


Manseed, come back!

 

[Recidiva]

Finally going to nut up and try to make roti tonight. I got my atta flour. I don't have a tawa (cast iron Indian bread griddle) but I'm just using my skillet.

With it I am going to make Trini-style curried chicken (what makes it Trini is "green seasoning" marinade which has culantro, parsley, fresh thyme and cilantro). I've made that before, it's great, but I ate it with rice and missed soaking up the gravy with a flatbread, the way you would at a roti shop.

So we'll see.


Manseed, come back!

Oh, that sounds delicous. If it works out to your satisfaction, could I have some pointers or a recipe?

 

[HoHoBomb]

Finally going to nut up and try to make roti tonight. I got my atta flour. I don't have a tawa (cast iron Indian bread griddle) but I'm just using my skillet.

With it I am going to make Trini-style curried chicken (what makes it Trini is "green seasoning" marinade which has culantro, parsley, fresh thyme and cilantro). I've made that before, it's great, but I ate it with rice and missed soaking up the gravy with a flatbread, the way you would at a roti shop.

So we'll see.


Manseed, come back!

Delicious

 

[HoHoBomb]

Oh, that sounds delicous. If it works out to your satisfaction, could I have some pointers or a recipe?

Are you ready for tonight?

 

[Recidiva]

Are you ready for tonight?

This is a great season for cooking reality...Next Iron Chef, Top Chef and Hell's Kitchen, all first run!

I'm always ready!

 

[rosco rathbone]

Oh, that sounds delicous. If it works out to your satisfaction, could I have some pointers or a recipe?

Yes indeed. Are you into curry? I've been on an all-curry diet lately. I found the ultimate spice shop, http://www.kalustyans.com/ which is close to me.

THey have EVERYTHING you need for Indian cooking.

 

[Recidiva]

Yes indeed. Are you into curry? I've been on an all-curry diet lately. I found the ultimate spice shop, http://www.kalustyans.com/ which is close to me.

THey have EVERYTHING you need for Indian cooking.

I ventured into curry last year and haven't regretted it.

I make a mean naan.

I used to work in a cardiology/pulmonology office that was populated by wonderful Indian ladies who taught me how to make my own yogurt and do cool things with lamb. I didn't have a kick ass grasp on curry until last year though.

I asked for an Indian cookbook for christmas this year and have been slowly working my way through. Made my own bhajis and samosas, I did!

 

[rosco rathbone]

I ventured into curry last year and haven't regretted it.

I make a mean naan.

I used to work in a cardiology/pulmonology office that was populated by wonderful Indian ladies who taught me how to make my own yogurt and do cool things with lamb. I didn't have a kick ass grasp on curry until last year though.

I asked for an Indian cookbook for christmas this year and have been slowly working my way through. Made my own bhajis and samosas, I did!

Here's a quick Madhur Jaffrey chicken recipe that I love. Best if you make your own garam masala and spices are fresh but store bought is pretty good too. If you make your own yogurt, definitely use that.

2 1/4 lbs boneless skinless chicken breast sliced xways about 1/4" thick
4-5 Tbs oil

1 med onion
4 lg garlics
1 1/2" pc. fresh peeled ginger
1 1/4 tsp salt
1 tsp cayenne
1/2 tsp turmeric
6 Tbs natural yogurt
8 tbs tomatoes, peeled, seeded, blended to puree

final flavoring: (puree all together before starting)
1 Tbs v. fine grated fresh ginger
8 tbs chopped coriander leaves
3 fresh hot green chiles, seeded & chopped
1 tsp garam masala
8 tbs tomatoes

Blend onion, garlic and ginger to puree using just enough water to keep blades going. Heat oil med hi in heavy bottomed pan, skillet or Dutch Oven. Sautee the onion mixture about 5 min, until it starts changing color. Keep stirring constantly. Add salt, cayenne, turmeric, keep stirring. Add chicken and cook til opaque, on outside. Add yogurt and tomato puree, cool 4-5 min or until yogurt disappears. Cover and cook on med heat about 6 min, stirring occasionally. Add a little water if it dries out too much, but it shouldn't. Add final flavoring mixture and cook about 3 min. Chicken should be opaque all the way through.

I never served this to kids but to me it tastes like the kind of thing they'd like, kind of "restaurant food-y"

 

[Recidiva]

Here's a quick Madhur Jaffrey chicken recipe that I love. Best if you make your own garam masala and spices are fresh but store bought is pretty good too. If you make your own yogurt, definitely use that.

2 1/4 lbs boneless skinless chicken breast sliced xways about 1/4" thick
4-5 Tbs oil

1 med onion
4 lg garlics
1 1/2" pc. fresh peeled ginger
1 1/4 tsp salt
1 tsp cayenne
1/2 tsp turmeric
6 Tbs natural yogurt
8 tbs tomatoes, peeled, seeded, blended to puree

final flavoring: (puree all together before starting)
1 Tbs v. fine grated fresh ginger
8 tbs chopped coriander leaves
3 fresh hot green chiles, seeded & chopped
1 tsp garam masala
8 tbs tomatoes

Blend onion, garlic and ginger to puree using just enough water to keep blades going. Heat oil med hi in heavy bottomed pan, skillet or Dutch Oven. Sautee the onion mixture about 5 min, until it starts changing color. Keep stirring constantly. Add salt, cayenne, turmeric, keep stirring. Add chicken and cook til opaque, on outside. Add yogurt and tomato puree, cool 4-5 min or until yogurt disappears. Cover and cook on med heat about 6 min, stirring occasionally. Add a little water if it dries out too much, but it shouldn't. Add final flavoring mixture and cook about 3 min. Chicken should be opaque all the way through.

I never served this to kids but to me it tastes like the kind of thing they'd like, kind of "restaurant food-y"

That sounds awesome.

I checked out the link you posted too...they sell sumac! You know how long I've been looking for sumac or za'atar or anything of the sort? Long time!

 

[rosco rathbone]

That sounds awesome.

I checked out the link you posted too...they sell sumac! You know how long I've been looking for sumac or za'atar or anything of the sort? Long time!

Wow, you'd like Queens. They have that in all the stores around here.

 

[Recidiva]

Wow, you'd like Queens. They have that in all the stores around here.

Yeah, I need some harissa and za'atar. Most of the stores around here do pretty well, I was surprised that even whole foods failed me.

I do miss the stores around the boroughs.

My daughter's in Brooklyn now and she's got a job in a local food service place while she's going to school, she's having a blast.

I'm expecting goodies for Christmas when she visits.

 

[rosco rathbone]

Yeah, I need some harissa and za'atar. Most of the stores around here do pretty well, I was surprised that even whole foods failed me.

I do miss the stores around the boroughs.

My daughter's in Brooklyn now and she's got a job in a local food service place while she's going to school, she's having a blast.

I'm expecting goodies for Christmas when she visits.

My harissa came out fucked up in texture but that was before I got my spice grinder. I couldn't get the chiles fine enough.

I didn't realise you had kids in NYC...send her to Kalyustan!

 

[Recidiva]

My harissa came out fucked up in texture but that was before I got my spice grinder. I couldn't get the chiles fine enough.

I didn't realise you had kids in NYC...send her to Kalyustan!

I will!

My daughter's there, my cousin lives in Brooklyn so she moved in while she's going to Hunter College.

She left me a voice message a few days ago saying she didn't think she could ever leave now because she found an Alice in Wonderland-themed cafe and fell in love.

 

[rosco rathbone]

I will!

My daughter's there, my cousin lives in Brooklyn so she moved in while she's going to Hunter College.

She left me a voice message a few days ago saying she didn't think she could ever leave now because she found an Alice in Wonderland-themed cafe and fell in love.

I've been to that one. The shrinking potion is devine.

 

[Recidiva]

I've been to that one. The shrinking potion is devine.

She has a tattoo of Alice and the Caterpillar, and I guess she just got another one, my sun sign + her father's sun sign = her sun sign.

She's having a great time and my family is heaping praises on me regarding how well behaved and mature she is.

It's awesome. Must visit and take her out to lunch there. Can't miss shrinking potion.

 

[rosco rathbone]

Recidiva

My attempt at making "buss-up-shut" didn't really work. It came out something like a pancake.

I decided to try something simpler and got it right with the basic chapati on the first try.


Here's a good video for the overall technique: http://www.youtube.com/watch?v=msCO2dgNjVU

You have to use the atta flour made specifically for Indian flatbreads.

CHAPATI
1 1/4 cup atta flour
1/2 tsp salt
approx 1/2 cup warm water

Mix salt and flour. Add water slowly, using more or less as needed. You want a soft dough just on the edge of being sticky. Kneed well for 8-10 mins, then left dough ball rest under damp cloth for 30 min. Preheat heavy-bottom cast-iron skillet med-hi flame until a drop of water sizzles on touching.

Divide dough up. One ball about the size of a golf-ball and a half makes a good sized chapati, but it doesn't matter how wide they are, as long as it fits in your pan.

Roll ball out until thin, dipping in flour if it sticks. They say that you shouldn't make it too thin because then it won't puff up. I made mine as thin as I could without ripping them when I picked them up and they were great.

Place dough in skillet for about 60 sec. Bubbles will form. Flip over, other side should have dark spots. Cook other side about 30 sec. You might have to do a couple to get the time dialed in.

Keep hot under towel while cooking the rest. I was rolling one out as one was cooking.

Serve with ghee or some kind of curry with gravy to dip in. Eat while hot.

So good!

 

[Recidiva]

My attempt at making "buss-up-shut" didn't really work. It came out something like a pancake.

I decided to try something simpler and got it right with the basic chapati on the first try.


Here's a good video for the overall technique: http://www.youtube.com/watch?v=msCO2dgNjVU

You have to use the atta flour made specifically for Indian flatbreads.

CHAPATI
1 1/4 cup atta flour
1/2 tsp salt
approx 1/2 cup warm water

Mix salt and flour. Add water slowly, using more or less as needed. You want a soft dough just on the edge of being sticky. Kneed well for 8-10 mins, then left dough ball rest under damp cloth for 30 min. Preheat heavy-bottom cast-iron skillet med-hi flame until a drop of water sizzles on touching.

Divide dough up. One ball about the size of a golf-ball and a half makes a good sized chapati, but it doesn't matter how wide they are, as long as it fits in your pan.

Roll ball out until thin, dipping in flour if it sticks. They say that you shouldn't make it too thin because then it won't puff up. I made mine as thin as I could without ripping them when I picked them up and they were great.

Place dough in skillet for about 60 sec. Bubbles will form. Flip over, other side should have dark spots. Cook other side about 30 sec. You might have to do a couple to get the time dialed in.

Keep hot under towel while cooking the rest. I was rolling one out as one was cooking.

Serve with ghee or some kind of curry with gravy to dip in. Eat while hot.

So good!

Yay! Thank you. I've been making my own tortillas and I've been struggling with thicknesses. but getting the hang of it.

I tried getting a tortilla press, but it was too small and a nightmare, so I'm just rolling them out by hand now and getting good at "reading" the bread in the cast iron pan.

It's like practice with making pancakes, you watch the color and "shininess" and translucency of the batter or dough change and over time I'm learning to read it better.

I'm going to order some atta flour and see how this turns out.

I'm slowly getting rid of most of my nonstick and going with cast iron as much as possible.

 

[rosco rathbone]

Yay! Thank you. I've been making my own tortillas and I've been struggling with thicknesses. but getting the hang of it.

I tried getting a tortilla press, but it was too small and a nightmare, so I'm just rolling them out by hand now and getting good at "reading" the bread in the cast iron pan.

It's like practice with making pancakes, you watch the color and "shininess" and translucency of the batter or dough change and over time I'm learning to read it better.

I'm going to order some atta flour and see how this turns out.

I'm slowly getting rid of most of my nonstick and going with cast iron as much as possible.

I've never had any problem with sticking with my cast iron skillet. I just wipe it out with a stainless steel scrubbie and then a paper towel.

I think this has to be real close to tortillas.

 

[Recidiva]

I've never had any problem with sticking with my cast iron skillet. I just wipe it out with a stainless steel scrubbie and then a paper towel.

I think this has to be real close to tortillas.

I love my cast iron. Grabbed it after Alton Brown's special on it.

Per his suggestion I scrub it out with a cloth, oil and kosher salt.

 

[Batch]

I'll make her a pudding, and a pudding she'll like, too... Many a one has been comforted in their sorrow by seeing a good dish upon the table. --Cranford, Mrs. Gaskell

 

[thør]

I'll make her a pudding, and a pudding she'll like, too... Many a one has been comforted in their sorrow by seeing a good dish upon the table. --Cranford, Mrs. Gaskell

Pudding?

 

[Batch]

Pudding?

darling.

an odd quote here and there catches my eye in this book I am reading.

hello you.

I had soup for dinner tonight, and a green, green salad with dried cranberries, a grilled chicken breast and some pecans.

Been wanting soup for a few days. Tomorrow I will have more soup.

 

[thør]

darling.

an odd quote here and there catches my eye in this book I am reading.

hello you.

I had soup for dinner tonight, and a green, green salad with dried cranberries, a grilled chicken breast and some pecans.

Been wanting soup for a few days. Tomorrow I will have more soup.

We had carrot/pumpkin soup last evening........delish....

 

[Batch]

We had carrot/pumpkin soup last evening........delish....

oh my. That sets my mind to thinking.

Had cooked carrots with lunch today, was quite good.

 

[thør]

oh my. That sets my mind to thinking.

Had cooked carrots with lunch today, was quite good.

Think steamed carrots and pumpkin......and then mashed together with spices, etc